I new one for the monthly menu.. I have a house of fussy eaters so this was a great hit. I used a 6 medium thighs and 4 cups of stock ( large Campbells chicken ), and omitted the chilli. I drizzled a little ketchup manis over the top and the end but stuck to the time and the rest of the ingredients and wow.. they loved it.. I will be watching again to see what I can do nest.. love the no fuss, everything already at home and 25 minutes from start to finish.. thanks Donna.

This has become an instant hit. After seeing Donna make this last night - tonight I made it for dinner and my family devoured it. My 14 yr old son who loves to cook is going to make it next time! Thank you.

I made this but used brown rice instead of jasmine. It took about 40 minutes to cook, so after the suggested time I took the chicken out and allowed the rice to cook. Probably wouldn't do it that way again as I found it too hard not to eat after lifting the lid and smelling all of those flavours. I added broccoli to it and left out the spring onion due to allregies, I think it would be best served with a large portion of steamed asian greens for dinner to balance out the rice.. there's a lot of it.

I have made this several times.... I use a kilo of chicken thigh fillets (family of 4) and I add some snow peas and zuccini to the pot.... next time will add in the last 5 minutes of cooking.... very yummy... a big hit in our house...